Recipes Page
This is the page where we can share recipes with each other. If you have particularly enjoyed something on offer with the refreshments you could ask the baker to post the recipe here for everyone to enjoy. When we have a guest speaker related to food, they can post any of their recipes here too. Let us know if you have a go at one of these recipes and tell us how you got on.
Gin and Tonic Cake
Our Inaugural Birds of a Feather Bake Off
And the winner is..... Trish with her Gin and Tonic Cake
Basic cake recipe
225g softened butter
225g castor sugar
275g SR flour
2 level tsp baking powder
4 large eggs
4 tblsp milk
finely grated rind of 2 limes
Pre- heat oven to 180c/160c Fan/Gas 4
Line 2 sandwich tins
Measure all indredients into dry mixing bowl and blend well.
Pour into prepared tin and level the top.
Bake for 35-40 minutes until teh cake has shrunk a little from the sides and prings back when lightly touched with a fingertip in the centre of the cake.
Leave to cool for 5 minutes in the tin and lift out and pour the syrup over whilst it is still warm.
When cold sandwich with the butter and decorate as you choose (but best to decorate just before serving)
Syrup
125g caster sugar
150 ml tonic water
juice of one lime
25ml gin.
Bring to boil all ingredients except the gin.
Simmer until thickened, (about 10 minutes) take off the heat, cool 5 minutes then add the gin.
Butter icing
200g softened butter
400g icing sugar
zest of 3 limes
two tablespoons of milk
capful of gin
Beat butter until really soft, gradually add icing sugar then zest and milk, finally gin.
And the winner is..... Trish with her Gin and Tonic Cake
Basic cake recipe
225g softened butter
225g castor sugar
275g SR flour
2 level tsp baking powder
4 large eggs
4 tblsp milk
finely grated rind of 2 limes
Pre- heat oven to 180c/160c Fan/Gas 4
Line 2 sandwich tins
Measure all indredients into dry mixing bowl and blend well.
Pour into prepared tin and level the top.
Bake for 35-40 minutes until teh cake has shrunk a little from the sides and prings back when lightly touched with a fingertip in the centre of the cake.
Leave to cool for 5 minutes in the tin and lift out and pour the syrup over whilst it is still warm.
When cold sandwich with the butter and decorate as you choose (but best to decorate just before serving)
Syrup
125g caster sugar
150 ml tonic water
juice of one lime
25ml gin.
Bring to boil all ingredients except the gin.
Simmer until thickened, (about 10 minutes) take off the heat, cool 5 minutes then add the gin.
Butter icing
200g softened butter
400g icing sugar
zest of 3 limes
two tablespoons of milk
capful of gin
Beat butter until really soft, gradually add icing sugar then zest and milk, finally gin.
Ginger Fridge Cake
Another one of our Bake Off entries...
Ingredients
150g salted butter
150g ginger biscuits
75g stem ginger in syrup
100g dried aprocots
150g chocolate (can be all dark or a mix of milk and dark
75g dried cherries or cranberries
75g copped nuts (pistachios or hazelnits work well)
50g raisins
Ingredients
150g salted butter
150g ginger biscuits
75g stem ginger in syrup
100g dried aprocots
150g chocolate (can be all dark or a mix of milk and dark
75g dried cherries or cranberries
75g copped nuts (pistachios or hazelnits work well)
50g raisins
- lightly grease a 900g loaf tin or a square tray bake tin
- break up the buiscuits
- chop the apricots and ginger into small pieeices
- melt the butter and chocolate together
- mix all the other ingredients into the butter/chocolate mix
- Mix well then pour into prepared tin and pack the mixture down well
- chill in the fridge for 2 hours until set
- Once set remoce from tine and cut into desired size.
Mars Bar Cake
These are the moorish Mars Bar Cakes Anne made for our March 2022 Meeting
Ingredients
Method
Ingredients
- 4oz Margarine
- 5 Mars Bars ( or a supermarket own brand equivalent)
- 4oz Rice Crispies
- 14oz milk chocolate
Method
- Cut up mars bars
- Put mars bars with margarine into a saucepan on low heat
- When melted take of the heat & mix in the rice crispies
- Press mixture into a lined cake tin
- Melt chocolate & spread over cake put in fridge to set.
- Once set, cut to serve.
Luxury Flapjack
These are those amazing flapjacks Lynn made for our October 2021 meeting
Ingredients
Ingredients
- 100g unsalted butter
- 2 tblsp muscavado sugar
- 5 tblsp golden syrup
- 175g oats
- 2 tblsp desicated coconut
- 25g dried apricot (chopped)
- 25g glace or dried cherries (chopped)
- pinch of salt
- Melt butter, sugar and syrup in a pan until combined (do not boil)
- Put rest of ingredients into a mixing bowl amd combine
- Pour butter mixture over dry ingredients and mix well
- Pour into greased/lined baking tin (18cm/7" square) and spread out evenly
- Bake for 20-25 mins on 180C/160C fan
Easter Hot Cross Bun Pudding
Tried and tested by Vonnie
Cocktail Making - August 2019
Pornstar Martini
25ml Vanilla Vodka
25ml Passoa (mango liquor)
25ml pineapple Juice
25 ml passion fruit juice
5ml vanilla syrup
squirt of egg white
squirt of lime juice
Mix all above ingredients well in a cocktail shaker over ice
Sieve and serve in a martini glass, decorate with half of a passion fruit floating in it
Serve with a side shot of prosecco
Drumstick Cocktail
25ml Chombard
23ml Vanilla Vodka
5ml Vanilla syrup
50ml Cranberry juice
2 lime wedges squeezed
Mix all above ingredients well in a cocktail shaker over ice
Sieve into a tumbler with ice and add a drumstick lollipop as decoration
Coffee Chocolate Cocktail
25ml Baileys
25ml Coffee and Chocolate liquor
1 shot of Espresso coffee
2 tsp hot chocolate powder
Mix all above ingredients well in a cocktail shaker over ice
Sieve into a martini glass and serve
Blueberry Mojito
Small handful of mint leaves- place in a tall tumbler glass
Cover with sugar syrup
add 10 (ish) blueberries & 3 lime wedges
Muddle together
add 50ml bacardi
fill glass to 3/4 full with finely crushed ice
top up with soda water
add a sprig of mint that the leaves have been slightly bruised on
sprinkle a tiny bit of brown sugar on top and enjoy
25ml Vanilla Vodka
25ml Passoa (mango liquor)
25ml pineapple Juice
25 ml passion fruit juice
5ml vanilla syrup
squirt of egg white
squirt of lime juice
Mix all above ingredients well in a cocktail shaker over ice
Sieve and serve in a martini glass, decorate with half of a passion fruit floating in it
Serve with a side shot of prosecco
Drumstick Cocktail
25ml Chombard
23ml Vanilla Vodka
5ml Vanilla syrup
50ml Cranberry juice
2 lime wedges squeezed
Mix all above ingredients well in a cocktail shaker over ice
Sieve into a tumbler with ice and add a drumstick lollipop as decoration
Coffee Chocolate Cocktail
25ml Baileys
25ml Coffee and Chocolate liquor
1 shot of Espresso coffee
2 tsp hot chocolate powder
Mix all above ingredients well in a cocktail shaker over ice
Sieve into a martini glass and serve
Blueberry Mojito
Small handful of mint leaves- place in a tall tumbler glass
Cover with sugar syrup
add 10 (ish) blueberries & 3 lime wedges
Muddle together
add 50ml bacardi
fill glass to 3/4 full with finely crushed ice
top up with soda water
add a sprig of mint that the leaves have been slightly bruised on
sprinkle a tiny bit of brown sugar on top and enjoy
Curry Night Recipes - April 2019
Below are the recipes sheets that Rajesh Dave sent through to us after the April meeting.
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